2 International Drive

Rye Brook, NY 10573

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Bacon Avocado Egg Salad Sandwich

January 1, 2009




  • 8 whole eggs, hard boiled

  • 1/3 cup sliced celery

  • 1/4 cup light mayonnaise

  • ¼ cup plain yogurt

  • 1 tsp. fresh lemon juice

  • Salt and pepper

  • 12 slices whole 9 grain bread

  • 12 slices cooked turkey bacon

  • 6 green leaf lettuce leaves

  • 12 tomato slices

  • 3 whole fresh avocados, sliced


  1. Peel the hard boiled eggs and chop. Combine with the celery and mayonnaise, yogurt and lemon juice; season with salt and pepper. Toast the bread while cooking the bacon in a sauté pan. Spread 2 tablespoons egg salad on 1 toast slice and top with 2 slices of bacon, lettuce leaf, 2 slices of tomato, ½ of avocado sliced and remaining piece of toast.

Makes 6 sandwiches.


Recipe by Christian F., Corporate Executive Chef for Flik Independent School Dining

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